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Freshly baked vegan sourdough discard bagels topped with an everything seasoning blend, showcasing a golden, crispy crust and chewy interior. Perfect for a plant-based breakfast.

Vegan Sourdough Discard Bagels

These chewy, tangy sourdough bagels are perfect for a satisfying vegan breakfast.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups bread flour For a chewy texture
  • ½ cup sourdough discard Use discard from active starter
  • ½ cup warm water Not too hot to avoid killing yeast
  • 1 tablespoon granulated sugar Helps activate the yeast
  • 1 teaspoon salt Balances flavor
  • 1 tablespoon olive oil For richness
  • 2 teaspoons everything bagel seasoning (Optional adds flavo

Equipment

  • 1 Mixing bowl Large enough to combine all dough ingredients.
  • 1 Baking sheet Line with parchment paper to prevent sticking.
  • 1 Oven Preheated to 425°F (218°C).
  • 1 Non-stick pan or griddle For pancakes.
  • 1 Biscuit cutter Or use a glass to cut biscuits.
  • 1 Muffin Tin For making muffins.
  • 1 Rolling pin For shaping the cinnamon rolls and bagels.

Method
 

  1. Combine the bread flour, sourdough discard, warm water, sugar, and salt in a large bowl.
  2. Turn the dough out onto a floured surface and knead for 10-15 minutes, until smooth and elastic.
  3. Divide the dough into 4 equal portions, rolling each into a ball.
  4. Poke a hole through the center of each ball with your thumb and gently stretch to form a bagel shape.
  5. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
  6. Mix the olive oil and everything bagel seasoning in a small bowl.
  7. Brush the bagels with the seasoned oil and place them on the prepared baking sheet.
  8. Bake the bagels for 20-25 minutes, or until golden brown on top.
  9. Let the bagels cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.

Nutrition

Calories: 280kcalCarbohydrates: 55gProtein: 8gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 400mgPotassium: 120mgFiber: 3gSugar: 2gCalcium: 4mgIron: 10mg

Notes

Vegan sourdough bagels made with tangy discard, giving them a soft and chewy texture that's perfect for breakfast or a snack.

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